Smoked Salmon and Scrambled Eggs

Instructions

1. Step 1

   Finely chop the chives and tear the salmon into bite-size pieces.

   Ingredients used: 4.0 gr Chive, 100.0 gr Salmon

   Cookware: cutting board, kitchen knife

2. Step 2

   Crack the eggs into a mixing bowl. Add the salt and black pepper, then whisk until evenly blended.

   Ingredients used: 4.0 piece Egg, 0.5 gr Ground Black Pepper, 0.5 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Melt the butter in a nonstick frying pan over low heat.

   Timer: 1 min (fixed)

   Ingredients used: 14.0 gr Unsalted Butter

   Cookware: nonstick frying pan

4. Step 4

   Pour in the prepared egg mixture. Cook over low heat, stirring slowly with a silicone spatula, until soft curds form and the eggs reach 71°C.

   Timer: 5 min (fixed)

   Cookware: nonstick frying pan, Silicone spatula

5. Step 5

   Remove the pan from the heat. Gently fold in the prepared salmon and chives, then serve immediately.

   Cookware: nonstick frying pan, Silicone spatula